Delicious UK - (10)October 2020

38 deliciousmagazine.co.uk

Quicktandoorikebabs

SERVES 4. HANDS-ON TIME 20 MIN

Henry’smumshowedhim

howtomakea tandoorimix

manyyearsago.It’sallabout

good-qualityyogurtand

wonderfulspices(andifyou

wanta shortcutyoucaneven

buyready-madetandoori

spice).Forthisrecipe,we’ve

usedourownspicemixand

plant-basedchick’nchunks

tocreatea kebab-shop-style

dishwitha tangymintraita.

Getyourgrillhot,hot,HOT,

tomirrorthetandooroven,

andgetreadyfora marinated

masterpiece of a fakeaway!

FOOD

TEAM’S

TIP

LookforAltTender

Chickenlesspiecesor

ThisIsn’tChicken

Plant-basedSea-salt& Black

PepperPieces,fromTesco,

largersupermarkets and health

food shops.

• 500gplant-based‘chicken’
  chunks(seetip)


• 2 limes,cutintowedges


• 4 dairy-freenaans,chapatis or
  rotis, toasted or warmed

Theyhavefivebookstotheirname,500-plusYouTubevideosanda Facebookpage

thatattracts 26 millionviewsa month.They’vecreatedplant-basedversionsof

everythingfromfoiegrastovictoriasponge.Withthatkindofoutput,it’shardto

believeIanTheasbyandHenryFirthonlycutoutmeatanddairyfiveyearsago.

“Ianwasona healthkickandI wasturnedonbytheclimatechangeaspect,but

wequicklystartedthinkingaboutanimalwelfare,too,”explainsHenry.“Eating

morevegetablesis onlygoingtobea goodthing,”saysIan.“It’sgoodforyour

health,andalsothepressurethatweputonourhealthservice.”Henrybelieves

thebestthingwecandotoreduceourenvironmentalimpactis changeoureating

habits.“Itdoesn’tmeanyouhavetogoveganorveggie– justthinkaboutthe

impactofwhatyou’reputtingonyourplateandmakesomesmallchanges.”

BOSH!areabouthoweasyandtastyplant-basedcookingcanbe.Recipesintheir

newbook,SpeedyBOSH!, arereadyin 30 minutes,witha modestlistofsupermarket-

friendlyingredients,andit includestheguys’tophacksforfast,flavour-packed

food.“It’sbeenexcitingoverthepastfewyears,learningwhatyoucanachieve

cookingwithplants,”saysIan.“Afantasticflavourjourney!”Henryagrees.“The

best way to show someone how good plant-based food can be is to cook them a dish.”

• Handfulfreshcoriander


• 3 springonions,sliced


• 1 tsp chilli flakes (optional)

FORTHEMARINADE

• 1 garlicclove


• Thumb-sizepiecefreshginger


• 200gcoconutyogurt


• 1 tbsptomatopurée


• 1 tbspgarammasala


• 2 tsphotsmokedpaprika


• 1 tspgroundcumin


• 1 tspground turmeric


• 1 tsp salt

FORTHERAITA

• ½cucumber,halved lengthways
  anddeseeded


• Handfulfreshmintleaves,chopped


• 150g unsweetened coconut yogurt

YOU’LLALSONEED...

• Bakingtraylinedwith
  compostable baking paper

1 Heatthegrilltohigh.Tomake

themarinade,gratethegarlicand

gingerintoa bowl,thenaddthe

remainingingredientsandmixwell.

Addthe‘chicken’chunkstothe

marinadeandtosstocoat.Tipthe

contentsofthebowlontothe

preparedbakingtray.Addthe

limes to the tray, cut-side up.

Grillfor 10 minutes,turningthe

pieceshalfwaythroughcooking,

untilgoldenandcharredinplaces.

2 Fortheraita,gratethecucumber

intoa bowl.Addthemintand

coconutyogurtandmixtocombine.

Seasonwithsaltandblackpepper

3 Spreada dollopoftheraitaover

eachwarmbread,topwiththe

tandooripiecesanda squeezeof

grilledlime,thenfinishwith

corianderandspringonions.Add

a pinchofchilliflakes,if using.

PERSERVING308kcals,9.5gfat(2.2g

saturated),25.7gprotein,24.1gcarbs

(5.7g sugars), 2.8g salt, 11.8g fibre

Frying-pansamosapie

SERVES 4. HANDS-ON TIME 30 MIN

Thisdishhasalltheflavours

ofourfavouriteIndiansnackin

a giantpie– seriously.Potato,

cauliflowerandpeasformthe

bulkofthefillingandthespice

profileissimple,familiarand

effective.Thetopofthepieis

madefromcrispyfilopastry,

whichmakesthispielookasgood

asittastes.Ifyoulikesamosas,

you need to give this a go.

MAKE

AHEAD

Makethecurryfillingupto

a dayahead,thencoverand

chillbeforecompletingthe

recipetoserve.Thetopping is best

made on the day.

• 2 bakingpotatoes, chopped into
  2cmpieces


• 1 smallor½largecauliflower


• 1 tbspvegetableoil


• 2 garliccloves


• Thumb-sizepiecefreshginger


• 1 freshgreenchilli,chopped
  (deseeded,if youlike)


• 1 tbspcurrypowder


• 2 tspgroundturmeric


• 1 tspfennelseeds


• 350mlvegetablestock


• 175gfrozenpeas


• Smallbunchfreshcoriander,
  roughlychopped


• Juice1 lime


• Unsweetened coconut yogurt to
  serve→ INTERVIEW: PHOEBE STONE

“Thebestwaytoshowsomeonehowgood

plant-based food can be is to cook them a dish”